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Flaky paprika-roasted cod over soft polenta, with caramelised cauliflower and carrots and a bright parsley-almond topping.
Created by James BrunwinAdjust recipe
Servings
Adjust the recipe
Ingredient amounts update below
Servings
1–12 servings
Estimated nutrition per serving
Difficulty
easy
For 2
Get everything ready
Heat the oven to 220°C/200°C fan/gas 7. Spread the cauliflower and carrots across a large roasting tray. Toss with 1 tablespoon of the oil, 1 pinch each of salt and black pepper, and half the smoked paprika.
Timer available in cooking mode · 10 min
Place the cod on a separate lined baking tray. Rub with the remaining oil, smoked paprika, salt and black pepper. Set aside while the vegetables begin roasting.
Timer available in cooking mode · 3 min
Combine the chopped almonds, parsley and lemon juice in a small bowl. Season with a pinch of black pepper and set aside.
Timer available in cooking mode · 3 min
Step by step
Roast the cauliflower and carrots until browned at the edges and tender, turning once halfway through.
Timer available in cooking mode · 25 min
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When the vegetables have about 10 minutes left, put the cod in the oven. Bake until opaque throughout and flaking easily with a fork.
Timer available in cooking mode · 10 min
Bring the hot vegetable stock to a gentle simmer in a saucepan. Gradually whisk in the polenta. Cook over a low heat, stirring often, until thick, smooth and tender. Loosen with a splash of water if it becomes too stiff, then season to taste.
Timer available in cooking mode · 10 min
Spoon the soft polenta into two shallow bowls. Top with the roasted cauliflower, carrots and cod, then scatter over the almond herb crumble. Serve straight away.
